By definition, whipped butter is butter that has had air or gas added to increase the volume while reducing the density creating a lighter, more easily spreadable product.
The addition of air produces a product that has one-third more volume than solid butter meaning fewer calories per equivalent servings. Nitrogen gas is added to most commercially produced butters as the introduction of air would hasten oxidation and rancidity.
Whipped Butter 101
Though not all are true to the definition, there are a variety of ways to make a whipped butter product that is lighter and fluffier than a solid stick.
The simplest way to whip butter in the traditional sense is to introduce air. Bring desired amount of butter to room temperature. Using an electric mixer with a wire whip attachment, whip the butter on the highest speed until it has increased in volume by one-third. Refrigerate until needed. Introducing air will hasten oxidation so only whip up as much as you will need for the moment.
Whip ½ cup of butter with ½-cup ice water.
Whip milk and solid butter in a proportion of 1 to 4. For example ¼-cup milk to 1 cup butter.
Garlic Whipped Butter:
Add 1 tbsp. minced garlic, 1 tbsp. garlic salt, and a dash of pepper to 1-cup whipped butter.
Chocolate Whipped Butter:
Add 1-ouce chocolate syrup and -1-tbsp. cocoa powder to 1-cup whipped butter. The kids will adore this treat on pancakes or waffles.
Sweetened Breakfast Butter:
Add ½-cup apricot jam, 1 tbsp confectionary sugar, tsp. lemon juice to ½- cup whipped butter. It’s perfect for toast or croissants.